Tender seared scallops are simple to make and delightful to eat. Serve them with risotto, polenta, or your favorite hot cooked pasta and grilled asparagus spears or steamed green beans.
large sea scallops (about 1 1/2 lb)
cup grated Parmesan cheese
tablespoon olive or vegetable oil
Coarse ground black pepper
Chopped fresh chives or parsley
Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Substitute Asiago cheese for the Parmesan.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.